Winery Usiglian del VescovoMille Eottantatre
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mille Eottantatre from the Winery Usiglian del Vescovo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mille Eottantatre of Winery Usiglian del Vescovo in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Mille Eottantatre
Pairings that work perfectly with Mille Eottantatre
Original food and wine pairings with Mille Eottantatre
The Mille Eottantatre of Winery Usiglian del Vescovo matches generally quite well with dishes of beef, lamb or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), lamb chops marinated with herbs or duck breast with black figs.
Details and technical informations about Winery Usiglian del Vescovo's Mille Eottantatre.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Mille Eottantatre from Winery Usiglian del Vescovo are 2011, 2013, 0, 2012 and 2009.
Informations about the Winery Usiglian del Vescovo
The Winery Usiglian del Vescovo is one of of the world's greatest estates. It offers 13 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
